Skip to main content12 Wonders of Portland Food
The stories behind the city’s most iconic dishes.
By Martin Cizmar and Matthias Korfhäge
What We’re Cooking This Week: Very Small Batch Blackberry Jam
Using less sugar than fruit won’t make the jam last as long, but it also won’t mask the berries’ natural flavor.
By Jim Dixon
Seasons Eatings: Your Perfect Summer Dinner
Campfire kabobs, tzatziki sauce and peach balsamic toast.
By WW Staff
Best Thing I Ate All Month: Phoenix City Seafood Restaurant’s Beef Chow Fun
A WW staffer shares their favorite meal from June.
What We’re Cooking This Week: Tonnato
The briny, creamy and umami-packed dish’s origin story is tangled, but its flavor is what matters most.
By Jim Dixon
Defeat Juneuary Gloom With Haveli Indian Cuisine’s Must-Share Menu
The Alphabet District restaurant opened an outpost in Washougal, Wash. during its first six months in business.
What We’re Cooking This Week: Oregon Albacore Salad
TikTok made tinned fish trendy after decades of declining popularity.
By Jim Dixon
What We’re Cooking This Week: Chili With Eggplant
Vegetarians should find this recipe more than handy for spicing up a bowl of beans.
By Jim Dixon
JinJu Patisserie Wins James Beard Award for Outstanding Bakery
Chef Timothy Wastell of Antica Terra in Amity won best chef in the Northwest region.
Strawberry Shortcake Week Returns to Hype Up the James Beard Public Market
Expect anything from jello shots to Vietnamese sandwiches from nearly 40 Portland-area kitchens.
The Original Pancake House’s Dutch Baby Grew Up to Be a Classic Portland Breakfast
OPH’s Dutch baby recipe and flavor has barely changed since 1953.
By Michael C. Zusman